This recipe is delicious! I basically reformed my old chicken Alfredo recipe into something yummy and clean eating with protein and vegetables. I prepared it with whole wheat pasta. I actually couldn’t find Fettucini noodles that were whole wheat so I used Linguini noodles. They were really great! If you think you don’t like whole wheat pasta, try Linguini. I thought the Angel Hair pasta was kind of pasty, but the whole wheat Linguini was so similar in texture to their white flour counterparts.
*Note: The ingredients are all estimates. Alter your own recipe to you personal taste.
Shrimp and Broccoli Alfredo
- 1lb shrimp, cooked and peeled
- 1 package of frozen broccoli, steamed
- 2 Tablespoons of olive oil
- 1 Tablespoon of GF flour (gluten-free)
- 2 cups of UNSWEETENED almond milk
- 1 cup of parmesan cheese
- 1 teaspoon of 21 Day Fix All Purpose Seasoning
- Heat the olive oil in a large skillet on medium/high heat
- Whisk the flour into the olive oil and let it cook for a minute or two.
- Slowly add the almond milk, whisking the entire time.
- Once the milk starts to steam and boil, lower the heat to medium.
- Add the parmesan cheese a little handful at a time, whisking as you go.
- Once it’s thickened, lower the heat to simmer and stir in the broccoli and shrimp.
Serve over your favorite wheat pasta and it tastes like a cheat meal but it’s not!
*21 Day Fix Containers: 1 green, 1 red, 1- 1 1/2 yellow (depending on amount of pasta), 1/2 blue
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